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Bites Fil Beit: Rayesh dany bel a’sal – Lamb ribs with honey - Daily News Egypt

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Bites Fil Beit: Rayesh dany bel a’sal – Lamb ribs with honey

Ramadan offers a whole new challenge to cooking Egyptian food. The breaking of the fast, Iftar, is the main menu of the day and consists of an array of dishes. Traditionally the meal starts with juice, to prepare the stomach for the feast that is to come, and a savoury soup. Appetisers are up next, followed by a main course and a sweet dessert completes the meal. Iftars are meant to be shared and inviting your close friends and family for a home-cooked dinner-cum-breakfast can be daunting. But not to worry; during the month we will be giving you suggestions for full menus for light meals because of the warm days, accompanied with a complete recipe for one of the dishes.

Bites Fil BeitDrink :                   Banana juice with almonds

Soup:                    Vegetable soup with cheese

Salad:                    Altomih salad

Appetiser:           Zucchini panee

Main course:      Lamp ribs with honey

Basmati Rice

Dessert:               Balah El-Sham





  • 1 kg lamb ribs, with minimal fat – ray-esh da-ny
  • ½ cup honey – a’-sal
  • ½ cup olive oil – zeit za-toon
  • ¼ cup brown sugar – sok-kar bon-nee
  • 1/3 cup balsamic vinegar – ghal bal-sa-mic
  • 1 tsp cumin – kam-moon
  • 1 tsp paprika – pa-pree-ka
  • ½ tsp ground cinnamon – er-fa
  • 1/2 tablespoon chopped fresh rosemary leaves – rose-ma-ry akh-dar
  • 1 garlic clove, chopped – tom
  • salt and pepper- malh and fel-fel



  • Combine the honey and oil in a bowl and set aside.
  • Mix the cumin, paprika, cinnamon and rosemary in a small bowl and set aside.
  • Add the brown sugar to the spice mix and combine with the honey-oil mixture, balsamic vinegar and garlic.
  • Place the ribs in a large, deep dish and pour the mixture in the dish until all the ribs are well coated. Cover the dish and place in the fridge for a few hours, this can be done up to 24hrs in advance.
  • Fry the ribs in a large nonstick pan on medium heat, turn them frequently to make sure they cook all the way through. The ribs will blacken because the sugar will burn.
  • Serve immediately.

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